Chopped Brisket
Blackeyed Peas
Collard Greens
Skillet Cornbread
Homemade Pepper Vinegar

Simple prep, no recipes, just plain cookin'. Rib-sticking and delicious!

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

In article >,
Wayne Boatwright > wrote:

> Chopped Brisket
> Blackeyed Peas
> Collard Greens
> Skillet Cornbread
> Homemade Pepper Vinegar
>
> Simple prep, no recipes, just plain cookin'. Rib-sticking and delicious!

Sounds good. :-)
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

On Sat 05 Nov 2005 09:56:56p, OmManiPadmeOmelet wrote in rec.food.cooking:

> In article >,
> Wayne Boatwright > wrote:
>
>> Chopped Brisket
>> Blackeyed Peas
>> Collard Greens
>> Skillet Cornbread
>> Homemade Pepper Vinegar
>>
>> Simple prep, no recipes, just plain cookin'. Rib-sticking and delicious!
>
> Sounds good. :-)

It was. I had to restrain myself from having 3rds! :-)

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

"Wayne Boatwright" > wrote in message
...
> Chopped Brisket
> Blackeyed Peas
> Collard Greens
> Skillet Cornbread
> Homemade Pepper Vinegar
>
> Simple prep, no recipes, just plain cookin'. Rib-sticking and delicious!
>

Wayne, are you sure you're not a hillbilly in disguise? <g>

kili

On Sun 06 Nov 2005 03:43:38a, kilikini wrote in rec.food.cooking:

>
> "Wayne Boatwright" > wrote in message
> ...
>> Chopped Brisket
>> Blackeyed Peas
>> Collard Greens
>> Skillet Cornbread
>> Homemade Pepper Vinegar
>>
>> Simple prep, no recipes, just plain cookin'. Rib-sticking and
delicious!
>>
>
> Wayne, are you sure you're not a hillbilly in disguise? <g>
>
> kili

LOL! I have a fondness for *Southern* foods, since all of my family is
from NE Mississippi as far back as the mid-1800s. I suppose southern
cooking is my "comfort" food. I also am very fond of British cooking and
many ethnic cuisines.

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

On Sun 06 Nov 2005 08:25:48a, Michael "Dog3" Lonergan wrote in
rec.food.cooking:

> Wayne Boatwright > looking for trouble wrote in
> :
>
>> Chopped Brisket
>> Blackeyed Peas
>> Collard Greens
>> Skillet Cornbread
>> Homemade Pepper Vinegar
>>
>> Simple prep, no recipes, just plain cookin'. Rib-sticking and
>> delicious!
>>
>
> Mmmmmm... sounds excellent and the perfect meal for the crappy weather
> last night. What exactly is chopped brisket?
>
> Michael

Michael, it's a serving method, not a cooking method, and works well for
any fork-tender brisket. The meat is sliced 1/2 to 3/4 inch thick, then
the slices are chopped with a French chef's knife. How fine you prefer to
chop is is personal preference. I usually chop a bit of the fat into the
meat, as well, and chop it fairly coarse. This is excellent for sandwiches
or just piled onto a plate.

In this case, I simmered the brisket in a mixture of beef broth and water,
along with a large onion, 5-6 cloves of garlic, a bay leaf, whole
peppercorns, 3-4 whole allspice. and 2 whole cloves. I slice and chop the
brisket as needed, the remainder put back in the broth to stay moist.

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

On 6 Nov 2005 05:22:52 +0100, Wayne Boatwright
> wrote:

>Chopped Brisket
>Blackeyed Peas
>Collard Greens
>Skillet Cornbread
>Homemade Pepper Vinegar
>
>Simple prep, no recipes, just plain cookin'. Rib-sticking and delicious!

I am coming by your house for dinner on my next trip through Phoenix.
Should be sometime in April, if I extend here. So you have plenty of
time to plan and prepare dinner for me.... Or it could be in early
January.... Still gives you time to plan out a good dinner and
prepare it. What are we having?

Or, we could go to Pizzieria Bianco...or both...

Christine

On 6 Nov 2005 16:38:51 +0100, Wayne Boatwright
> wrote:

>> Wayne, are you sure you're not a hillbilly in disguise? <g>
>>
>> kili
>
>LOL! I have a fondness for *Southern* foods, since all of my family is
>from NE Mississippi as far back as the mid-1800s. I suppose southern
>cooking is my "comfort" food. I also am very fond of British cooking and
>many ethnic cuisines.

Heheheheehehe

I got to talking to Boli the other night in chat, about Southern
foods. I am from Virginia originally, and I am finding I like to get
back to my roots when I can.

I had my mother teach me a lot when I was growing up, but since I
moved away from Virginia, and since she died, I have been trying to
remember all I learned. I have forgotten some of it. I just now
relearned how to fry chicken like my mother did, even though I did it
at her direction for many, many years.

I am thinking of taking an assignment back in Virginia again, to be
near family, and to relearn what there is of my southern heritage.
Boli kept on asking me what I meant about southern heritage...and I
only could answer from what I knew from growing up. I know there is
a lot more.

I tend to go back to what I know for comfort too....the South is so
very comforting...

Christine

On Sun 06 Nov 2005 09:11:22a, Christine Dabney wrote in rec.food.cooking:

> On 6 Nov 2005 05:22:52 +0100, Wayne Boatwright
> > wrote:
>
>>Chopped Brisket
>>Blackeyed Peas
>>Collard Greens
>>Skillet Cornbread
>>Homemade Pepper Vinegar
>>
>>Simple prep, no recipes, just plain cookin'. Rib-sticking and delicious!
>
> I am coming by your house for dinner on my next trip through Phoenix.
> Should be sometime in April, if I extend here. So you have plenty of
> time to plan and prepare dinner for me.... Or it could be in early
> January.... Still gives you time to plan out a good dinner and
> prepare it. What are we having?
>
> Or, we could go to Pizzieria Bianco...or both...
>
> Christine
>

BOTH! See you in April.

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

On Sun 06 Nov 2005 09:16:14a, Christine Dabney wrote in rec.food.cooking:

> On 6 Nov 2005 16:38:51 +0100, Wayne Boatwright
> > wrote:
>
>>> Wayne, are you sure you're not a hillbilly in disguise? <g>
>>>
>>> kili
>>
>>LOL! I have a fondness for *Southern* foods, since all of my family is
>>from NE Mississippi as far back as the mid-1800s. I suppose southern
>>cooking is my "comfort" food. I also am very fond of British cooking and
>>many ethnic cuisines.
>
> Heheheheehehe
>
> I got to talking to Boli the other night in chat, about Southern
> foods. I am from Virginia originally, and I am finding I like to get
> back to my roots when I can.

It has a great stabilizing and reaffirming effect.

> I had my mother teach me a lot when I was growing up, but since I
> moved away from Virginia, and since she died, I have been trying to
> remember all I learned. I have forgotten some of it. I just now
> relearned how to fry chicken like my mother did, even though I did it
> at her direction for many, many years.

I was also taught to cook at an early age by my mother. She lived with us
during the last 5 years of her life, and I made it a point to do a lot of
cooking with her, or at her direction. I've done a pretty good job of
documenting her cooking techniques as well as family recipes. Sometimes
when I have something in mind, I just sit and think through how she made
something before I start. As you well know, a lot of this cooking is by
"touch". :-)

> I am thinking of taking an assignment back in Virginia again, to be
> near family, and to relearn what there is of my southern heritage.
> Boli kept on asking me what I meant about southern heritage...and I
> only could answer from what I knew from growing up. I know there is
> a lot more.

That would be wonderful for you. I wish I could do that. I am an only
child, and have only an aunt still living in Mississippi. None of my many
cousins cook like their mothers did.

> I tend to go back to what I know for comfort too....the South is so
> very comforting...

It is, indeed!

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

Wayne Boatwright wrote:

> Chopped Brisket
> Blackeyed Peas
> Collard Greens
> Skillet Cornbread
> Homemade Pepper Vinegar
>
> Simple prep, no recipes, just plain cookin'. Rib-sticking and delicious!
>

No recipe for skillet cornbread? You must be a god.

serene